Recent Forum and Blog Comments
- If you boil a pot of water you will notice that water
dabrownmanon Blog postDebunking a wives tale about the value of steam - I think that BBA and Hamelman
HansBon Forum topicHamelman's Bread - suitable for a beginner? - ahh digital copy ooopsLeaphon Forum topicHamelman's Bread - suitable for a beginner?
- Just got F/W/S/Y on ebay forLeaphon Forum topicHamelman's Bread - suitable for a beginner?
- Thank you so much for all theLeaphon Forum topicHamelman's Bread - suitable for a beginner?
- Your posts are very scientific!
PalwithnoovenPon Blog postDebunking a wives tale about the value of steam - Yeah!
PalwithnoovenPon Blog postPain de Campagne
- Love the shiny crust.
PalwithnoovenPon Blog postSoft pull apart dinner rolls, take III
- Steam does not facilitate dough surface stretching
Doc.Doughon Blog postDebunking a wives tale about the value of steam - This is why I want to avoid checking other's posts..
PalwithnoovenPon Blog post20 Percent Sprouted 4 Grain SFSD
- Wow!
PalwithnoovenPon Blog posttake 2 - Sesame Semolina Couronne
- I used to think so tooAnonymouson Blog postAtta sandwich loaf
- why I add sugarRichard Con Blog postAtta sandwich loaf
- Yes, on Hamelmanhreikon Forum topicHamelman's Bread - suitable for a beginner?
- Looking forward to the "tasting notes"..bread1965on Forum topicPane Cafone
- why do you add sugar?Anonymouson Blog postAtta sandwich loaf
- Yes, use it straight from the fridge...
AlanGon Forum topicStorage of yeast - Sorry to be so slow on this,lgbon Blog postDebunking a wives tale about the value of steam
- Also Prefer Hamelman
AlanGon Forum topicHamelman's Bread - suitable for a beginner?
- I wonder what could be the cause...
PalwithnoovenPon Blog post100% WG Wheat; 40% Rye Banana; Starter Issues...
- NO!Anonymouson Forum topicGlutenous Rice Flour in Bannetons
- Many thanks drogon
macetteon Forum topicQuestion about rolls... - I prefer HamelmanGAPOMAon Forum topicHamelman's Bread - suitable for a beginner?
- timings..
drogonon Forum topicQuestion about rolls... - thanks drogon
macetteon Forum topicQuestion about rolls...
- Thanks Allif I store ingiraffezon Forum topicStorage of yeast
- Hi Leaph. If you findtptakon Forum topicHamelman's Bread - suitable for a beginner?
- Fresh yeast..
drogonon Forum topicStorage of yeast
- Buy less..
drogonon Forum topicStorage of yeast
- Any recipe..
drogonon Forum topicQuestion about rolls...
- I have never baked no-kneadpitomon Forum topicDough unworkable after long warm autolysis?
- I guess its because back then
sallamon Forum topicIs this picture ok? - I did, and it was a flat
sallamon Forum topicIs this picture ok?
- Picture
albacoreon Forum topicWhat to Do with K5SS? - Thicken it up and give it time
Mini Ovenon Forum topicIs this picture ok? - Even thatAnonymouson Forum topicStorage of yeast
- Thanks Lechem, good to know..
macetteon Forum topicStorage of yeast
- While some yeast doesn't need to be proofedAnonymouson Forum topicStorage of yeast
- No, I'm talking about thegiraffezon Forum topicStorage of yeast
- I wondered about this
macetteon Forum topicStorage of yeast
- If your yeast is healthyAnonymouson Forum topicStorage of yeast
- Oven Planserleencon Forum topicovencrafters plans
- Your timings sound goodAnonymouson Forum topicPane Cafone
- That was the plan
kendalmon Forum topicTime to call it as good as it gets (with this oven) - anything by Dan Lepard at The
mutantspaceon Forum topicQuestion about rolls... - thanks for that dabrownman -
mutantspaceon Forum topicHydration difference between European and American flours
- i do float test and then
mutantspaceon Forum topicOver fermenting dough
- Maybe a fougasse or epi
kendalmon Forum topicTime to call it as good as it gets (with this oven)
- Thank you DabrownmanAnonymouson Forum topicPane Cafone
- Welcome to bread making!ForColin2on Forum topicHamelman's Bread - suitable for a beginner?